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2 cooked pumpkin cheesecakes in premade 9 inch graham cracker crusts sitting on top of white quartz countertop

Easiest Ever Pumpkin Cheesecake

  • Author: Katelyn
  • Total Time: 40
  • Yield: 2 cheesecakes 1x


This pumpkin cheesecake tastes just like fall, and couldn’t be easier to throw together. Made with premade graham cracker crusts, you’re only step is mixing! Perfect for a Halloween party or Thanksgiving gathering.


  • two 9 inch premade graham cracker crusts
  • three 8 oz packages of cream cheese, at room temperature
  • 1 cup pumpkin puree
  • 1/3 cup sour cream
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 3 large eggs, room temperature


  1. Preheat oven to 350 degrees.
  2. Using a hand mixer or stand mixer fitted with the paddle attachment, mix together all ingredients EXCEPT the eggs on medium speed for 2 minutes.
  3. Reduce mixer speed to low and add the eggs one at a time until just incorporated.
  4. Pour the cheesecake filling into your premade graham cracker crusts and spread evenly on the top.
  5. Bake for 35 to 40 minutes or until center has almost set. 
  6. Remove from oven and allow to cool completely on a cooling rack.
  7. Refrigerate for at least 6 hours and up to 24 before enjoying!


The cheesecake will taste better the longer it sits in the refrigerator up to 24 hours before digging in.

  • Prep Time: 10
  • Cook Time: 30
  • Category: Cheesecakes
  • Method: Baked
  • Cuisine: Seasonal

Keywords: pumpkin cheesecake, cheesecake, easy, premade crust

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